Introduction Concentrates (also mixed feeds, compound feeds or concentrate mixtures) play an important role in modern dairy cattle feeding. Usually, as a basis of most dairy production systems, concentrates are used as a supplement to roughage. Although a specific ingredient can be called concentrate, practically it is a mixture of several ingredients mixed in a…
Introduction Various classification systems are employed to differentiate feedstuffs, each according to a certain purpose. Classification of feedstuffs divided by origin into three categories: 1. Plant origin Roughage and concentrates 2. Animal origin All products have a high energy content and often a high protein content They are considered concentrates, except for poultry manure, as…
Nutrient density (digestibility) and structure value of a food are both related with CF (cell- wall) content. The higher the cell-wall content, the lower the nutrient density and the higher the structure value of a food. Nutrient density of a food is defined as its energy content per kg DM. Digestibility of a food is…
The value of protein is usually expressed as crude protein (CP) or digestible crude protein (DCP). The DCP and/or CP values are indicated: Sometimes as %/gram CP/DCP per kg food on a wet/fresh basis, or sometimes as the same values on a DM basis! Care should be taken! In this paper calculations will…
Introduction Expression of values are used to show the nutrient requirements and nutrient values in feedstuffs. The total value of a feedstuff in practical nutrition depends on the following factors: 1. Energy content carbohydrates, fats, proteins & digestibility 2. Protein content including NPN and aspects of degradability 3. Nutrient density (digestibility) and structure…
Introduction Cows are ruminants, as are goats, buffaloes, giraffes, camels and antelopes. Ruminants have the ability to digest large amounts of roughage containing high amounts of (crude) fibre and cell wall materials (cellulose, lignin). Their alimentary tract is specially adapted, and they have the following main characteristics: Absence of front teeth (incisors) in upper jaw,…
The history of taxonomy is a fascinating journey that traces the evolution of how scientists classify and name living organisms. It has evolved significantly over centuries as our understanding of biology and species relationships has deepened. Here is an overview of the major developments in the history of taxonomy: 1. Ancient Classifications • Aristotle (384-322…
1. Aristotle (384-322 BCE) o Aristotle was one of the earliest individuals to categorize living organisms based on their physical characteristics, dividing them into groups like animals with blood and animals without blood. 2. Carl Linnaeus (1707-1778) o Linnaeus is considered the “Father of Modern Taxonomy.” o He developed the binomial nomenclature system and a…
Aquaculture, also known as aquafarming, is the practice of cultivating aquatic organisms under controlled conditions for food production, commercial use, and environmental purposes. It involves the breeding, rearing, and harvesting of species like fish, shellfish, crustaceans, algae, and aquatic plants in freshwater, marine, and brackish environments. Aquaculture has evolved as a solution to meet the…
The diversification of insects into different evolutionary lines and their success in occupying diverse environments can be attributed to several key factors. These factors include their evolutionary adaptations, unique biological features, and environmental influences that have allowed them to thrive in nearly every ecosystem on Earth. 1. Splitting into Different Evolutionary Lines: The diversification of…
